Yorkshire Pudding
From Principles of cooking, 1914
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
374Calories
17 gProtein
54 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein17 g
Carbohydrates54 g
Fiber0 g
Sugars6 g
Total Fat9.6 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium410 mg
Potassium337 mg
Calcium190 mg
Iron4.4 mg
Magnesium37 mg
Phosphorus290 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.4 mg
Folate124 mcg
Choline169 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 63. The excerpt below is the record exactly as published.
Yorkshire Pudding. — One half cup of milk, one half cup of flour, one egg, one eighth teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.